Kejing An

2.5k total citations · 1 hit paper
40 papers, 2.0k citations indexed

About

Kejing An is a scholar working on Food Science, Biochemistry and Plant Science. According to data from OpenAlex, Kejing An has authored 40 papers receiving a total of 2.0k indexed citations (citations by other indexed papers that have themselves been cited), including 33 papers in Food Science, 15 papers in Biochemistry and 15 papers in Plant Science. Recurrent topics in Kejing An's work include Food Drying and Modeling (17 papers), Phytochemicals and Antioxidant Activities (15 papers) and Fermentation and Sensory Analysis (11 papers). Kejing An is often cited by papers focused on Food Drying and Modeling (17 papers), Phytochemicals and Antioxidant Activities (15 papers) and Fermentation and Sensory Analysis (11 papers). Kejing An collaborates with scholars based in China, United States and Canada. Kejing An's co-authors include Jijun Wu, Zhengfu Wang, Gengsheng Xiao, Dandan Zhao, Yujuan Xu, Shenghua Ding, Yuanshan Yu, Bo Zou, Manqin Fu and Yujuan Xu and has published in prestigious journals such as Food Chemistry, Molecules and Frontiers in Microbiology.

In The Last Decade

Kejing An

40 papers receiving 2.0k citations

Hit Papers

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What are hit papers?

Hit papers significantly outperform the citation benchmark for their cohort. A paper qualifies if it has ≥500 total citations, achieves ≥1.5× the top-1% citation threshold for papers in the same subfield and year (this is the minimum needed to enter the top 1%, not the average within it), or reaches the top citation threshold in at least one of its specific research topics.

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

2015 414 citations Kejing An, Dandan Zhao et al. Food Chemistry profile →

Author Peers

Peers are selected by citation overlap in the author's most active subfields. citations · hero ref

Author						Papers	Cites
Kejing An	1.3k	580	545	303	264	40	2.0k
Jijun Wu	1.3k 1.0×	831 1.4×	734 1.3×	168 0.6×	366 1.4×	84	2.4k
Gengsheng Xiao	1.2k 0.9×	709 1.2×	742 1.4×	116 0.4×	291 1.1×	89	2.3k
Dandan Zhao	869 0.7×	389 0.7×	303 0.6×	193 0.6×	167 0.6×	47	1.4k
Ayhan Topuz	1.8k 1.4×	933 1.6×	838 1.5×	143 0.5×	213 0.8×	69	2.9k
Linyan Zhou	1.3k 1.0×	738 1.3×	624 1.1×	189 0.6×	606 2.3×	84	2.3k
Wenqiang Guan	935 0.7×	931 1.6×	564 1.0×	103 0.3×	178 0.7×	81	2.4k
Krzysztof Lech	1.8k 1.4×	749 1.3×	1.2k 2.2×	416 1.4×	239 0.9×	63	2.5k
Xuhai Yang	1.8k 1.3×	992 1.7×	631 1.2×	343 1.1×	474 1.8×	51	2.6k
Jéssica López	1.2k 0.9×	475 0.8×	539 1.0×	167 0.6×	176 0.7×	45	1.7k
Mo Zhou	947 0.7×	702 1.2×	377 0.7×	134 0.4×	286 1.1×	52	1.6k

Countries citing papers authored by Kejing An

Since Specialization

Citations

This map shows the geographic impact of Kejing An's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Kejing An with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Kejing An more than expected).

Fields of papers citing papers by Kejing An

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Kejing An. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Kejing An. The network helps show where Kejing An may publish in the future.

Co-authorship network of co-authors of Kejing An

This figure shows the co-authorship network connecting the top 25 collaborators of Kejing An. A scholar is included among the top collaborators of Kejing An based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Kejing An. Kejing An is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Yu, Yangyang, Yangyang Yu, Yujuan Xu, et al.. (2023). Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics. LWT. 180. 114627–114627. 34 indexed citations

Hu, Teng‐Gen, Lu Li, Kejing An, et al.. (2023). Structural elucidation and physicochemical properties of litchi polysaccharide with the promoting effect on exopolysaccharide production by Weissella confusa. International Journal of Biological Macromolecules. 253(Pt 3). 126944–126944. 10 indexed citations

Wang, Hui, Magdalena Zielińska, Kejing An, et al.. (2023). Effects of vacuum-steam pulsed blanching (VSPB) and storage on β-carotene, color, total phenolics, antioxidant capacity and volatile profiles of dried carrots. LWT. 183. 114894–114894. 14 indexed citations

An, Kejing, Jijun Wu, Hong‐Wei Xiao, et al.. (2022). Effect of various drying methods on the physicochemical characterizations, antioxidant activities and hypoglycemic activities of lychee (Litchi chinensis Sonn.) pulp polysaccharides. International Journal of Biological Macromolecules. 220. 510–519. 35 indexed citations

Yu, Yangyang, Lu Li, Yujuan Xu, et al.. (2021). Evaluation of the Relationship among Biogenic Amines, Nitrite and Microbial Diversity in Fermented Mustard. Molecules. 26(20). 6173–6173. 18 indexed citations

Liu, Haochen, Yujuan Xu, Jijun Wu, et al.. (2021). GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons. Food Research International. 150(Pt A). 110784–110784. 86 indexed citations

Liu, Haochen, Yujuan Xu, Jing Wen, et al.. (2021). A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures. LWT. 143. 110860–110860. 60 indexed citations

Li, Lu, Yangyang Yu, Yujuan Xu, et al.. (2020). Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.). LWT. 138. 110653–110653. 60 indexed citations

Zhang, Lihui, Yu Qiao, Chao Wang, et al.. (2020). Influence of high hydrostatic pressure pretreatment on properties of vacuum-freeze dried strawberry slices. Food Chemistry. 331. 127203–127203. 54 indexed citations

10.

Xu, Fei, et al.. (2020). Distinct Roles for Bacterial and Fungal Communities During the Curing of Vanilla. Frontiers in Microbiology. 11. 552388–552388. 14 indexed citations

11.

Xian, Lin, Tony Z. Jin, Jijun Wu, et al.. (2020). Extension of shelf life of semi-dry longan pulp with gaseous chlorine dioxide generating film. International Journal of Food Microbiology. 337. 108938–108938. 11 indexed citations

12.

An, Kejing, Haochen Liu, Manqin Fu, et al.. (2019). Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science. Food Chemistry. 301. 125282–125282. 74 indexed citations

13.

An, Kejing, Manqin Fu, Hao Zhang, et al.. (2019). Effect of ethyl oleate pretreatment on blueberry (Vaccinium corymbosum L.): drying kinetics, antioxidant activity, and structure of wax layer. Journal of Food Science and Technology. 56(2). 783–791. 28 indexed citations

14.

Zhang, Lihui, Li Liao, Yu Qiao, et al.. (2019). Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying. Food Chemistry. 303. 125386–125386. 124 indexed citations

15.

An, Kejing, et al.. (2017). Relationship between total polar components and polycyclic aromatic hydrocarbons in fried edible oil. Food Additives & Contaminants Part A. 34(9). 1596–1605. 35 indexed citations

16.

Fu, Manqin, Yujuan Xu, Yu Long Chen, et al.. (2017). Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae ( Citrus reticulata ‘Chachi’) during storage. Food Chemistry. 230. 649–656. 141 indexed citations

17.

Fu, Manqin, Gengsheng Xiao, Jijun Wu, et al.. (2017). Chemical Constituents from Pericarpium Citri Reticulatae. Chinese Herbal Medicines. 9(1). 86–91. 10 indexed citations

18.

An, Kejing, Dandan Zhao, Zhengfu Wang, et al.. (2015). Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure. Food Chemistry. 197. 1292–1300. 414 indexed citations breakdown →

19.

Ding, Shenghua, et al.. (2011). Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe). Food and Bioproducts Processing. 90(3). 515–524. 113 indexed citations

20.

An, Kejing, et al.. (2010). Preparation of fish gelatin and fish gelatin/poly(l-lactide) nanofibers by electrospinning. International Journal of Biological Macromolecules. 47(3). 380–388. 50 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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